What personal skills or qualities are needed to become a Restaurant Manager?

Answer:
A Restaurant Manager, one who is generally thought

of as a Food Service Manager in the broader sense, is one who is engaged in coordinating and controlling everyday operations of a restaurant, cafeteria, or chain of restaurants or cafeterias.

A Restaurant Manager's primary responsibility is to ensure a restaurant operates as effectively and efficiently as possible; and that customers are treated to as-near-perfect-as-possible atmosphere and eating experiences.

Restaurant Managers must also be involved with maintaining stock and supplies, to ensure availability of menu items. And, they must keep up with overall safety of the property, equipment maintenance, regulatory requirements, buildings, parking lots, and other logistical duties.

Some Restaurant Managers might work for restaurant chains, where the Restaurant Manager is responsible for more than one restaurant establishment; usually within reasonable travel distances.

Some Restaurant Managers might work in large corporate cafeterias, where the patron and guests are pretty much condensed into a span of just a few hours, during lunch periods and possibly diinner and breakfast hours in some establishments.

Restaurant Managers need to know how to supervise and help keep others motivated, since their work requires them to give work instructions and other guidance to other employees, in order to ensure everyone is working as a fluid team toward common goals.

Academic education for Restaurant Managers mostly focuses on Food Service training programs such as can be found at many colleges and universities. Although some Restaurant Managers do not have college degrees, those in upscale, corporate, and institutional environments are often required to hold degrees in hospitality management study areas.

Restaurant Managers must also understand and execute the business side of operating a restaurant, cafeteria, and the like. Restaurant Managers must maintain accurate records for employees, cash-flow, equipment maintenance, regulatory compliance, and more.

Restaurant Managers need to be friendly and personable, since much of their work is in direct contact with employees, visitors, guests and patrons.


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